Wash the pumpkin, cut in half and core with a spoon. Wash, peel and remove the ends of the potatoes, celery and carrots. Cut all the vegetables into 3/4 inch pieces.
Halve, peel and cut the onions into large cubes. Heat together with the vegetables in a saucepan with 2 tablespoons of oil. Reach golden brown for approx. 4-5 minutes and deglaze with broth.
Add marjoram, salt, pepper and paprika powder, bring to the boil again and then simmer for 25 minutes. Stir occasionally.
Wash the chives and cut into fine rings. If necessary, season the finished soup, divide it on plates and garnish with parsley.